Apple Curry Squash Soup

Autumn is here in Vermont. Actually, technically it's practically over. Peak foliage has passed. Leaves are on the ground and snow has already hit the mountain tops. Which means it is prime soup weather. I love soup. A bowl of it with slices of homemade bread is one of my very favorite lunches.

I also love to can. There is something about hoarding mason jars that makes me really happy. As I follow USDA regulations I don't can anything with dairy so the two soups I made this week are all vegan and very healthy as I also didn't use any oil.

You will need:

2 lbs (about 2 cups) roasted butternut squash (Check out my post on easily roasting a squash whole.)
1 lb of apples, sectioned but not peeled (Macintosh or another squishy saucing apple works best)
1/2 cup sliced red onions
1 clove garlic, minced
1/4 cup apple cider vinegar
1 1/2 tsp kosher salt
1/2 tsp black pepper
1 TBS curry powder
6 cups vegetarian stock (I use a Vegetarian "Chicken" Flavored powder, 1 tsp per cup)

Chop apples leaving the skins on. Slice onions and mince garlic. Put it all into a stockpot and saute using the cider vinegar. (If you wanted to you could substitute in a little oil here.) The apples will start getting a little squishy. This means you are ready to puree.

Puree the apples, onions, and garlic. Add 1 1/2 tsp of salt and 1/2 tsp pepper to the puree and mix. 
Return the puree to the pan and heat.

Add the 6 cups of stock into the apple puree. 

Puree 2 cups of squash until smooth and add to the pan. Stir in well.  
Add curry into pan and mix in. 
Simmer the soup over low until slightly reduced for about 20 minutes. Taste and add salt if necessary (curry usually has salt in it so I always undersalt then taste it to avoid a salt-tastrophe!). 

If you're serving it right away then dish it out and enjoy with some bread!

If you're canning it make sure to use clean, hot sterilized jars. Fill the jars leaving about 3/4" of headspace. Wipe the rim and threads and top with clean sterilized NEW lids and a clean ring tightened (but not cranked on too tight). The soup will need to be pressure canned at 11 lbs of pressure (I do 15 since I have a weighted canner) for 55 minutes. Store for up to a year to enjoy on cold winter days.


No comments:

Post a Comment